This is a gently spiced Salmon and Green Bean Curry recipe from the lovely Nadiya Hussain’s free kids cookbook for World Book Day. It is all made in one pan so nice and simple.
My youngest son Robin (5) helped me make the curry using his new proper grown up chopping knife (the knife brand is ‘kitchen devil’, so obviously he was sold). Luckily he is naturally cautious so I wasn’t scared for long! I just had to make sure there was no loud music on and he and his brother were in different rooms and not distracting each other. He helped me cut the green beans and salmon, holding one end with one hand (fingers curled in) and cutting slowly with the other.
He also helped me put the ingredients in the pan and stir. Great job Robin! Hopefully Freddy will cook with me soon too. Freddy and us adults loved the dish with some brown rice. Robin wasn’t keen on the green beans but enjoyed the rest of it and we agreed to try it with peas next time. Canned chickpeas would make a great alternative to the salmon. Allow about 30 minutes to make everything!
Salmon and green bean curry (serves 4 with brown rice)
Glug of oil
2 garlic cloves, crushed
Thumb of ginger, grated very small
1 small onion, chopped small
1 tsp tomato puree or 1 tomato, chopped small
1/2 tsp turmeric
1 1/2 tsp garam masala
Water
170g green beans, chopped
450g salmon, skin removed and chopped in to chunks
Handful of fresh coriander, roughly chopped
Heat the oil, garlic, ginger and onion in a pan for 5 minutes, until the onions have softened. Add the tomato puree or tomatoes, turmeric and garam masala and cook for another minute. Add a 2 tbsp water and then the green beans. Cook for 5 minutes, adding a little more water if need be, to just cover them.
Add the salmon and cook for another 5-7 minutes, adding a little more water to help them cook if necessary. Take off the pan and stir in the coriander. Eat with brown rice!
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